Natural orange concentrate and orange-milk drink



United States Patent No Drawingt Application November 16, 1956 SerialNo. 622,528

2 Claims; ((199-105) This application is a cont-inuation-in-part of mycopendi-ng application Serial No. 290,817 filed May 29, 1952, nowabandoneth- The invention relates to a natural orange drink concentrateembodyingorange juice and total peel ingredients including. substantialportions of orange peel oil andpectin, released and extracted bycomminuting and pressing the total orange pulp and peel, together withsugar in solution, andto a'non-curdled anduniformly liquid smoothorange-milk drink made-'by-mixing the concentrate with a major portionof sweet milk.

It is well known that orange juice and milk will not mix withoutcurdling and,-even though much effort has been expended to make a smoothand palatable orangemilk drink fromtheseingredients, nosatisfactorysolution' has heretofore been'found. The" object sought isto produceanorange-milkdrink'that will combine the food elements of-'bothingredients without deterioration or change and impart full orangeflavor to the drink. I have discovered that an orange concentrateincluding sugar in solution with fresh orange juice and substantialportions of orange peel oil and pectin, normally locked within theorange peel cells and the albedo, will readily combine with a majorportion of sweet milk without curdling and furthermore, that theingredients extracted from the total peel and albedo add superiorkeeping qualities to the concentrate and the orange-milk drink and aidin giving and maintaining uniformly smooth liquid body to the drink. Theprimary object of my invention resides in the production of a naturalorange concentrate of this nature and in a natural orange-milk drinkproduced therefrom when mixed with sweet milk.

In proceeding with the production of the concentrate, I thoroughly washand drain whole oranges and pass the whole oranges into and through ascrew-type juicer having a relatively long barrel with liquid exit holestherealong and small pulp exit holes in the end plate, the juiceremployed being specially constructed to perform the following functions.The juicer first crushes the whole oranges and squeezes out the primaryjuice and then continues to pass the peel and pulp along the grindingknives. During this passage through the juicer the total peel and pulpare comminuted by the knives to break up the cells and releasesubstantial amounts of the contained oil and pectin. Pressure of thesolid mass against the small hole perforated end plate thereupon highlycompresses the mass sufliciently to express therefrom substantialportions of the oil and pectin released from the peel cells and albedoand total peel and pulp.

The coarse pulp is strained from the resulting liquid product andsufficient sugar is added to the liquid extract to give it body and aidin its preservation. The amount of sugar so added preferablyapproximates 25% to 30% of the extract, resulting in approximately fivepounds of sugar to each gallon of the extract body. The five pounds ofsugar approximates 50 ounces in solution and its addition to each gallonof extract results in approximately 178 ounces of the final product.

ice

The final product is packaged in sealed ting-frozen" and kept underrefrigeration in the manner of frozen orange juice concentrate. It mayalso be packaged in glass or paper containers and frozen. As thuspackaged item be preserved indefinitely; If'b'ottl'edor packaged in"glass or paper containers, preferably" glass, and kept' underrefrigeration of 38 to 45 F., the' concentrate will retain its ediblecharacteristics"ferperieds' a'ppreid When" exposed at" Ii'biIliEilfourparts of-homogenized milk. The required amount" of concentrate is merelyadded to the milk and thoroughly blended by shaking and/ or stirring.The resulting product i's"a non-'curdled orange-milk drink of highlypalatableand nutritious quality, a six ounce tin being sufficient to'make onequart of this drink. While therelativelylarge portion ofconcentrated peel oil and pectin present renders the concentrate bitterand unpalatable, the high potency of such factors serve the functionsof'preserving the conc'en'trate and giving the desired orange flavor tothe final orange-milk drink produced without requiring. enough of theconcentrate to effect curdling of themilk.

It is known that the acid'inorangejuicecauses th e objectionablecoagulating and curdling of milk and the relatively large portion oforange juice required to give palatableorange flavor to milk containssufficient acid to cause such curdling. Mynatural orange concentrate isof syrup-like consistency that requires dilution to become palatable andis so rich in orange peel oil that a relatively small amount mixed withmilk is sufficient to produce a pleasing and fully orange flavored milkdrink without introducing enough acid to accelerate the curdling of themilk. The relatively large portions of orange peel oil and pectinpresent in the concentrate aid substantially in preserving both theconcentrate and the orange-milk drink, and the bitterness ingredientwhich comes from the albedo, and which is objectionable in orange juice,together with the natural pectin, also contribute substantially to theflavor and smooth character of my novel orange products.

Thus I have produced a natural orange concentrate adapted when dilutedwith major portions of sweet milk to produce a delicious andliquid-smooth orange-milk drink. The sugar solution together with thestabilizing action of the pectin furthermore aid in preserving theproducts and their desirable characteristics. It is also noted that,While the primary use at present contemplated for my natural orangeconcentrate is the production of the orange-milk drink, the concentratemay well have many other uses such as providing a natural orangeflavoring ingredient for cakes and like food products.

The following experiments were carried out for the purpose ofdetermining the amount of dilution required to prriient curdling when myconcentrate is mixed with m1 Two ounces of the concentrate was mixedwith six ounces of homogenized milk (1 to 3) and no curdling resulted.Two ounces of the concentrate was mixed with four ounces of homogenizedmilk (1 to 2) and no curdling resulted. These ounces of the concentratewas mixed with four ounces of homogenized milk (3 to 4) and curdlingimmediately resulted. Four ounces of the concentrate was mixed with fourounces of homogenized milk (1 to 1) and curdling immediately resulted.Thus it appears that the dilution must comprise a multiple parts portionof milk (two or more) to one part of concentrate. I have found that themost satisfactory orange-milk drink Patented Dec, 31,: 1957 is producedby using four parts of milk to one part of the concentrate.

A chemical analysis of the concentrate as above described has been madeby Skinner & Sherman, Inc., chemists of Boston, Massachusetts, with thefollowing results:

Sample #1 Total solids "percent" 46.20 Soluble solids do 45.92 Insolublesolids do 0.59 Vitamin C mg. per 100 gms 41.7 pH 3.7 Titrable acidity asacetic acid percent 0.69 Ether extractable oil .do 1.22 Pectic acid do0.04

Sample #2 Pectin percent 1.35

Sample #1 comprised the said concentrate including the added sugar. Notest was made in such analysis of the pectin contained and a furtheranalysis for this purpose was requested. This test for pectin was madewith Sample #2 comprising the liquid extract without the added sugar. Asigned copy of the report of this analysis accompanies this application.

These chemists advised that the non-curdling of the milk in myorange-milk drink results from the relatively small amount of acidintroduced, as stated above. chemists furthermore advised that, from apurely chemical standpoint, the composition of the extract andconcentrate would vary with the type of oranges juiced, with the season,and with the particular type of juicer employed; also that it would beprohibitively expensive to attempt The I from the interior pulp andsubstantial portions of orange peel oil and pectin together with sugarin solution all intimately blended together, the milk comprising amultiple parts major portion of the orange-milk drink.

2. A substantially liquid concentrate extracted solely from freshoranges together with sugar in solution and comprising fresh originalsingle strength and unprocessed natural orange juice together withrelatively large portions of peel oil and pectin released and extractedfrom the oranges by comminuting and highly compressing the total orangepulp, peel and albedo, the peel oil and pectin being present in theconcentrate in preponderant amounts aiding in preserving the concentrateand rendering it potently strong in orange flavor and adapted to givenatural orange flavor without coagulating and curdling and to maintain auniformly smooth liquid body when mixed with a multiple parts portion ofsweet milk, the peel oil and pectin together comprising at least twopercent of the concentrate.

References Cited in the file of this patent UNITED STATES PATENTS1,925,441 Finley Sept. 5, 1933 2,378,533 Bering June 19, 1945 2,614,048Wenzelberger Oct. 14, 1952 2,696,440 Ball Dec. 7, 1954

2. A SUBSTANTIALLY LIQUID CONCENTRATE EXTRACTED SOLELY FROM FRESHORANGES TOGETHER WITH SUGAR IN SOLUTION AND COMPRISING FRESH ORIGINALSINGLE STRENGTH AND UNPROCESSED NATURAL ORANGE JUICE TOGETHER WITHRELATIVELY LARGE PORTIONS OF PEEL OIL AND PECTIN RELEASED AND EXTRACTEDFROM THE ORANGES BY COMMINUTING AND HIGHLY COMPRESSING THE TOTAL ORANGEPULP, PEEL AND ALBEDO, THE PEEL OIL AND PECTIN BEING PRESENT IN THECONCENTRATE IN PREPONDERANT AMOUNTS AIDING IN PRESERVING THE CONCENTRATEAND RENDERING IT POTENTLY STRONG IN ORANGE FLAVOR AND ADAPTED TO GIVENATURAL ORANGE FLAVOR WITHOUT COAGULATING AND CURDLING AND TO MAINTAIN AUNIFORMLY SMOOTH LIQUID BODY WHEN MIXED WITH A MULTIPLE PARTS PORTION OFSWEET MILK, THE PEEL OIL AND PECTIN TOGETHER COMPRISING AT LEAST TWOPERCENT OF THE CONCENTRATE.